|
Wood type |
Characteristics |
Use
with |
|
Alder |
Very delicate with a hint of sweetness |
Good with fish, pork, poultry, and
light-meat game birds. Traditionally used in the pacific
Northwest to smoke Salmon. |
|
Apple |
Slightly sweet but denser,
fruity smoke flavour. |
Beef, poultry, game birds,
pork (particularly ham). |
|
Cherry |
Slightly sweet, fruity
smoke flavour |
Good with all meats. |
|
Grape vines |
Aromatic, similar to fruit
wood. |
Good with most meats. |
|
Hickory |
Pungent, smoky, bacon-like
flavour. The most common wood used. |
Good for all smoking,
especially pork and ribs. |
|
Maple |
Mildly smoky, somewhat
sweet flavour. |
Good with pork, poultry,
cheese, vegetables and small game birds. |
|
Mesquite |
Strong earthy flavour. |
Good with most meats,
especially beef and most vegetables. |
|
Mulberry |
The smell is sweet and
reminds one of apple |
Beef, poultry, game birds,
pork (particularly ham). |
|
Oak |
One of the most popular
wood's, Heavy smoke flavour. |
Good with red meat, pork,
fish and heavy game. |
|
Peach |
Slightly sweet, woodsy
flavour. |
Good with most meats. |
|
Pear |
Slightly sweet, woodsy
flavour. |
Poultry, game birds and
pork. |
|
Pecan |
Similar to hickory, but
not as strong. Try smoking with the shells as well. |
Good for most needs |
|
Plum |
The flavour is milder and
sweeter than hickory |
Good with most meats. |
|
Walnut |
Very heavy smoke flavour,
usually mixed with lighter woods like pecan or apple. Can be
bitter if used alone. |
Good with red meats and
game. |
